Monday, 5 October 2015

salted caramel chocolate pots


There are some occasions when nothing short of pure, unadulterated indulgence will do. 

Salted caramel chocolate pots.

These little pots of gorgeousness are heaven sent; a rich dark chocolate top hiding a salted caramel secret underneath. I've kept them small - trust me, they are incredibly rich so don't overwhelm with a large pot. I'm using recycled Gu Puds ramakins which make the perfect receptacle. This recipe will make 4-5 perfect little pots. 

For the salted caramel sauce...
70g salted butter
110g dark muscovado sugar
60ml double cream
1/8 teaspoon salt

For the chocolate...
200g dark chocolate (approx 75%)
300ml double cream
1/2 teaspoon vanilla extract
1 tablespoon caster sugar

Start by making the caramel sauce. Melt the butter, sugar and double cream in a pan on a medium heat. When the mixture starts to bubble, ensure the mixture is fully combined and allow to bubbly carefully for three minutes. Keep stirring with a wooden spoon to ensure it doesn't stick to the bottom of the pan! Remove from the heat and stir in the salt. Leave to cool for 5 minutes before pouring into the ramekins evenly. 

For the chocolate, melt the dark chocolate in a pan on a very low heat (or in a bain marie if you'd prefer). In a different pan bring the double cream slowly to the boil. Pour the cream over the chocolate and combine using a wooden spoon. Add the vanilla extract and caster sugar - the sugar is optional; the chocolate will be quite bitter as it's dark but if you like this then you won't need to add the sugar. Give it a taste and see! Using an electric whisk, whisk the mixture for no more than 30 seconds. Leave to cool for 10 minutes and then pour over the salted caramel mixture. Pop into the fridge to set for 1 hour. 

Note: you may notice the pots have formed some fat over the chocolate after setting in the fridge. Remove this using a teaspoon and some kitchen roll. 

After an hour, remove from the fridge and leave at room temperature until serving. Sprinkle over some flaked sea salt and serve with a dollop of the remaining double cream, whipped. 

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7 comments

  1. These look sooo good! Will have to try the recipe out.

    Jen
    www.tartanbrunette.co.uk

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  2. I saw these posted on your Instagram and my eyes immediately lit up...! These remind me of the Pots & Co Salted Caramel pots which are truly delicious, but I can imagine a homemade version is even more scrumptious. I totally agree that you do just need to go all out sometimes and have a proper indulgent pud - a healthier alternative just doesn't really cut it when you want to have a treat. I'll definitely be giving these a go during the week - thank you! xx

    She's So Lucy

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  3. Oh dear lord, these look incredible!

    Maria xxx

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  4. These look amazing... definitely going to try these out soon, perfect way to reward myself for completing all my studying!

    http://rosycreates.blogspot.co.uk/

    Rosy x

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  5. Oh my goodness, my mouth watered when I read the title of this! Never clicked on a post so fast in my life, can't wait to try these, I'd say thank you but I don't think my waiste will be grateful after I polish off a whole batch to myself! Xx

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  6. This just looks SCRUMPTIOUS!! <3
    I love your pictures hun :)
    Ramsha | Rose
    xxx

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